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RICE MEATBALL

Savory Rice Meatballs: A Taste of Turkish Comfort Food

Explore the delightful flavors of RICE MEATBALLs with a savory blend of spices and tender beef, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Turkish
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Feel free to substitute with ground lamb or turkey.
  • 1 medium Onion Chopped; shallots can be a milder alternative.
  • 1 teaspoon Black Pepper White pepper can be used for a gentler spice level.
  • 1 teaspoon Ground Red Pepper Adjust based on your preferred spiciness level.
  • 1 teaspoon Ground Cumin Optional, but recommended for authentic flavor.
  • 1 teaspoon Salt Opt for kosher or sea salt for better texture.
  • 1/4 cup Parsley Chopped; cilantro can be used for a different twist.
  • 5 tablespoons Baldo Rice Can be substituted with Arborio or sushi rice.
For Coating and Frying
  • 1/2 cup Vegetable Oil Any neutral oil like canola works well.
  • 2 Eggs Have an extra egg on hand for larger batches.
  • 1 cup Breadcrumbs or Flour Gluten-free breadcrumbs serve as a good substitution.

Equipment

  • Skillet
  • mixing bowl
  • Tray
  • plastic wrap

Method
 

How to Make Rice Meatballs
  1. Wash baldo rice thoroughly, then boil it in half a cup of water until tender, about 10-12 minutes.
  2. In a skillet, heat vegetable oil over medium heat. Add half of the ground beef and sauté for about 5 minutes until it starts to brown. Then, stir in chopped onion and continue cooking for another 10 minutes or until the onion is soft.
  3. In a large mixing bowl, combine the sautéed beef, boiled rice, the remaining uncooked ground beef, and spices (black pepper, cumin, salt, and parsley). Knead gently for about 5-6 minutes until well blended.
  4. Form the mixture into palm-sized meatballs. Place them on a tray, wrap in plastic wrap, and refrigerate for 30 minutes.
  5. Dip the chilled meatballs in flour (or breadcrumbs) and then beaten eggs. Fry in hot oil for about 5-6 minutes, turning occasionally, until golden brown and crispy.

Nutrition

Serving: 1meatballCalories: 180kcalCarbohydrates: 15gProtein: 12gFat: 8gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Serve with a tangy yogurt dip for a refreshing contrast. Ensure rice is cooked al dente to prevent mushiness.

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